What is behind that cup of beer that seems eternal?
The drink we know as beer in Barril, especially the one that is served from a Cash, is not only a style choice, but the result of an artisanal process that mixes history, technique and passion. From its ancient origins to its revival in many traditional pubs, this modality leaves traces that still last in each sip.
The story in a barrel: from Babylon to modern taverns
The adventure of beer in Cass dates back to almost mythical times. According to historical records, already in the 5th century B.C., in writings of Herodotus, clay containers and wooden barrels full of wine and other liquids on commercial routes that crossed continents are described. The tradition of storing liquids in robust barrels was cultivated by the Celts of northern Europe, who perfected the designs with iron hoops.
In the British islands, this way of serving beer has been rooted for centuries, long before the style we know today was popular. Imagine Shakespeare in a 17th -century pub, enjoying a good Cass Ale in an atmosphere of pure tradition.
From wood to metal: evolution in containers
Originally, wooden barrels were the norm, but as science and technology advanced, metal began to be the new host of this special beer. The main motivation was to reduce oxidation, that silent enemy that can ruin a good lot if the barrel is not properly sealed.
The decades of the 50s and 60s saw the rise of the use of aluminum and stainless steel, with innovation such as the ‘keg’ barrels that simplify cleaning and prolonged the freshness of beer. To this was added greater ease of maintaining beer in optimal conditions and reducing costs, although at the expense of traditional charm.
Are Cass ale the same to modern beers in barrel?
The answer is not simple. The Cass Ale, also known as Real Ale, share a artisanal elaboration story and respect for traditional procedures. The key is that they go through a second fermentation in the same barrel, retaining active yeast and without resorting to artificial gases for their carbonation.
They are served at a warehouse room temperature and by means of methods such as gravity or manual pumps, without external CO2. All this results in an authentic sensory experience, with more purified and natural flavors and aromas.
The central role of Cellarman in this liquid story
Behind each barrel there is an artist: Cellarman. It is the one who regulates the level of gases, helps the beer to mature in ideal conditions and prepare it for the peak: its service. Mark Dorber, a reference in the profession, says that his mission goes beyond the simple discharge; It is about highlighting beauty in each barrel, enhancing aromas and creating sensations that invite a day of enjoyment.
From adjusting carbonation to deciding the perfect temperature, your work is a precise dance that requires knowledge and dedication. Without a doubt, his work is essential to keep the magic of the authentic Cash Ale alive.
Artisanal process: from vessel fermentation
With a process very similar to other beers, the difference lies at the time the beer is transferred to a barrel and in the way in which its second fermentation continues. The most common barrels, such as the ‘Firmin’ and the ‘Kilderkin’, vary in size, but all share the objective of allowing yeast to continue working on a controlled environment.
Finings are added to clarify and sometimes sugar or dry hops to enhance the aroma and flavor. Magic happens when the gas generated in fermentation is balancing, achieving that silky texture and the deep character that characterizes Cass Ale.
Conditioning and service: When, how and why
The secret of a good service is in the maturation process: beer rests in the barrel so that the flavors are integrated, the sediments are deposited and the aroma intensifies. The ideal temperature ranges between 10 and 13 ° C, a range in which beer is expressed in all its fullness.
To serve it, hand pumps or the method of gravity, with water and air in a delicate balance are used. Although some accessories such as the ‘Sparkler’ can create artificial foam, in reality, art is that beer itself has perfect foam and texture, without tricks.
Myths and realities around this beer modality
Despite their aura of tradition and authenticity, some believe that beer in Cass should be served hot or cloudy. Nothing is further from reality: with adequate technique and good conservation, beer must look bright and stay at a temperature that allows you to appreciate all its nuances.
There is also a myth about its way of serving and conservation. The key to detecting a true Cash Ale is in details such as its appearance, aroma and the sensation in the mouth. Some indicators are a creamy crown and a deep aromatic profile, which only arrive when the process is carried out with precision and respect for the technique.
An ode to authenticity, with a projection towards the future
The Cass Ale tradition not only remains over time, but also evolves. New generations of brewers and lovers of beer culture seek to keep that artisanal spirit alive, combining modern techniques with respect for history. Undoubtedly, Cass Ale will continue to be a symbol of quality and authenticity in each glass that is served in a good pub.
